Why This One Delivers
If you’ve ever wished your favorite bakery cinnamon roll and a stack of Oreos could somehow share the same plate, these Oreo Cookies And Cream Cinnamon Rolls are your answer. You get soft, pillowy spirals with that unmistakable cookies-and-cream flavor, all from simple ingredients and a straightforward method you can absolutely tackle on a busy morning.
These Oreo Cookies And Cream Cinnamon Rolls earn their place in your oven because they deliver true bakery-level payoff with everyday ingredients and very doable steps. Warm milk and active dry yeast give you a tender, fluffy dough without demanding pro-level skills—if it looks a little shaggy at first, you’re right on track. The classic enriched dough base (milk, egg, butter, and a touch of sugar) bakes into pull-apart spirals that stay soft for hours, not just the first five minutes out of the oven. You get all the comforting nostalgia of traditional cinnamon rolls, plus that familiar cookies-and-cream flavor layered right into the swirls.
From start to finish, these Oreo Cookies And Cream Cinnamon Rolls respect your time and your sanity. The total time lands right around an hour, so you’re not committing your entire morning to babysitting dough, but you still get a proper two-rise structure that builds flavor and texture. The instructions rely on real-world tricks—like cutting the log with unflavored dental floss—so your rolls bake up with neat, defined spirals instead of squashed, uneven blobs. And because you bake them in a simple 23×33 centimeter pan at a straightforward 190°C, there’s no special equipment needed; just your regular home oven and a bit of counter space.
What I love most is the balance: rich Oreos, cozy cinnamon, and a lightly sweet dough that doesn’t overpower the filling. They’re sweet enough to feel like a special breakfast or brunch dessert, but not so sugary that you regret that second roll. You can even prep them the night before, tuck the sliced rolls in the fridge, and bake them off in the morning for an easy “wow” moment with almost no work before coffee. It’s that sweet spot between approachable and impressive—exactly where a pan of Oreo Cookies And Cream Cinnamon Rolls should live.
From Prep to Finish: Bringing These Rolls to Life
Once your milk is warm and your yeast has woken up (it should look a little foamy and smell pleasantly bready), you’re ready to pull the Oreo Cookies And Cream Cinnamon Rolls together. Whisk in the sugar, egg, melted butter, and salt until the mixture looks glossy and well combined, with no streaks of egg.
Add the flour slowly, one cup at a time; the dough will look shaggy at first, then start to come together into a soft ball. You want it slightly tacky but not gluey—if it’s sticking to your hands like wet cake batter, dust in a tablespoon of flour at a time until it behaves. Knead until the dough feels smooth and elastic, then tuck it into a greased bowl, cover, and let it rise somewhere warm and calm (an off oven with the light on works well) until doubled, about 45–60 minutes.
After the first rise, your dough should feel airy when you press it lightly with a fingertip. Turn it out onto a lightly floured counter and gently roll it into a rectangle. Spread on your Oreo-speckled filling all the way to the edges, leaving just a small border on one long side to help seal the roll.
Roll it up from the long side into a tight log—firm but not squeezed to death, or the filling will squish out. Use unflavored dental floss or a very sharp knife to cut clean slices; aim for 12 fairly even rolls so they bake at the same pace.
Nestle them into a greased 23×33 centimeter pan, leaving just a whisper of space between each one, then cover and let them puff up again until they’re pillowy and touching. Bake at 190°C until the Oreo Cookies And Cream Cinnamon Rolls are golden on top and the centers no longer look doughy when you peek between the spirals.
Let them cool just enough that the frosting melts dreamily over the swirls without sliding straight off—arguably the hardest part is waiting that extra five minutes before diving in. Once you swirl on the Oreo-studded topping and see it sink into all those crevices, you’ll be glad you did.
Timing, Storage, and Make-Ahead Guide
From start to finish, these Oreo Cookies And Cream Cinnamon Rolls take about 1½ hours total if you’re moving steadily: around 20 minutes to mix and knead, 45–60 minutes for the first rise, another 30–45 minutes for the second rise once the rolls are sliced and in the pan, plus 20–25 minutes to bake. If your kitchen runs cool, don’t panic if the dough needs an extra 10–15 minutes to get puffy; yeast cares more about warmth than the clock. The rolls are ready when they’re lightly golden on top and feel set in the center if you gently nudge them with a fingertip. Let them cool for at least 10–15 minutes before you frost them so the Oreo-studded topping doesn’t completely melt and slide off.
Once baked and frosted, your Oreo Cookies And Cream Cinnamon Rolls keep well, covered, at room temperature for up to 1 day. After that, transfer them to an airtight container in the fridge for up to 4 days. To reheat, warm a single roll in the microwave for 15–25 seconds, just until the center feels soft again—too long and the frosting can separate or turn greasy. You can also cover the pan with foil and reheat in a 150°C oven for about 10 minutes. If you know you’ll store them longer, you can frost just before serving so the topping stays extra creamy, similar to how you might handle a pan of rich chocolate cinnamon rolls.
For make-ahead magic, prep the rolls through the second rise: shape, place in the pan, then cover tightly and refrigerate overnight (8–12 hours). The next morning, let the chilled pan sit at room temperature for 30–45 minutes while the oven preheats to wake up the yeast, then bake as directed.
You can also freeze the baked (but unfrosted) Oreo Cookies And Cream Cinnamon Rolls for up to 2 months: wrap the cooled rolls well, thaw overnight in the fridge, then warm in the oven and frost with fresh cookies-and-cream icing. This schedule-friendly approach means you get bakery-style, cookies-and-cream–swirled rolls on a weekend morning without having to start from scratch before coffee.
Ingredient Swaps and Serving Options for Oreo Bliss
The beautiful thing about these Oreo Cookies And Cream Cinnamon Rolls is how forgiving they are when you need to tweak. For the dough, you can swap the whole milk for 2% or even oat or almond milk; just keep it warm, not hot, so your yeast stays happy. If you only have instant yeast, use the same amount and skip the initial blooming step in warm milk and sugar—just whisk it straight into the flour. No unsalted butter? Use salted and reduce the added salt to a tiny pinch. You can also trade the granulated sugar for light brown sugar in the dough or filling for a slightly deeper, almost butterscotchy sweetness that plays perfectly with the Oreos.
If you’re baking these Oreo Cookies And Cream Cinnamon Rolls for a crowd, you can easily adjust for dietary preferences and flavor intensity. For a softer, more vanilla-forward flavor, use Golden Oreos instead of classic chocolate; for more intensity, crumble in a handful of extra chocolate sandwich cookies on top right after baking so they stay a little crunchy.
Want a brunch board vibe? Serve the warm rolls with small bowls of toppings: extra crushed Oreos, mini chocolate chips, a drizzle of warm chocolate sauce, or even a scoop of vanilla ice cream if you’re going full dessert-for-breakfast. These rolls also reheat beautifully—wrap them in foil and warm in a low oven, then refresh with a bit of extra cream cheese icing or a light glaze to bring back that just-baked shine.
And if you’re already dreaming up your next pan, these same dough basics work wonderfully for other flavors, like a classic cinnamon version, a fruity twist similar to my peach cobbler cinnamon rolls, or a cozy mash-up like fluffy banana bread cinnamon rolls with cream cheese frosting.
Serving of Oreo Cookies And Cream Cinnamon Rolls
Conclusion
Whenever I bake a pan of these Oreo Cookies And Cream Cinnamon Rolls, I’m reminded that the sweetest moments usually happen in the in-between time—while the dough rises, the glaze sets, and everyone lingers around the kitchen, “just checking” if they’re ready. This is one of those recipes that turns an ordinary morning into a memory: kids pulling chairs up to the counter, friends walking in and immediately asking, “What smells so good?”, and that first warm, messy, icing-dripping bite shared over coffee.
I hope you feel completely empowered to try these at home, whether you’re baking for a holiday brunch, a cozy weekend, or just because you want to spoil yourself a little. You don’t need perfect skills or fancy tools—just a bit of time, a warm oven, and someone to share the pan with (even if that “someone” is future-you with a stash in the freezer). If this recipe brings comfort, connection, or a new tradition to your table, then my job here is done.
Instructions Process of Oreo Cookies And Cream Cinnamon Rolls
Recipe
Oreo Cookies And Cream Cinnamon Rolls
Ingredients
Ingredients
- 1 cup whole milk warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar divided
- 1 large egg room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/2 teaspoon salt
- 3 cups all-purpose flour plus extra for dusting
- 1/3 cup unsalted butter softened (for filling)
- 1/2 cup packed light brown sugar for filling
- 1 tablespoon ground cinnamon for filling
- 12 Oreo cookies finely crushed (for filling)
- 4 ounces cream cheese softened (for frosting)
- 1/4 cup unsalted butter softened (for frosting)
- 1 1/2 cups powdered sugar for frosting
- 2 tablespoons whole milk for frosting
- 1 teaspoon vanilla bean paste for frosting
- 6 Oreo cookies coarsely crushed (for frosting)
Instructions
- Warm the milk in a small saucepan or microwave until it reaches about 110°F, then pour it into a large mixing bowl and sprinkle the yeast over the top.
- Add 1 tablespoon of the granulated sugar to the milk and yeast, stir gently, and let sit for 5 to 10 minutes until the mixture looks foamy.
- Whisk in the remaining granulated sugar, egg, melted butter, and salt until smooth and well combined.
- Add the flour 1 cup at a time, stirring after each addition, until a soft, slightly tacky dough forms and pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth, elastic, and only slightly sticky, adding a little flour as needed to prevent sticking.
- Place the dough in a lightly greased bowl, turn it once to coat, cover with plastic wrap or a clean towel, and let rise in a warm place for 45 to 60 minutes, or until doubled in size.
- While the dough rises, make the filling by stirring together the softened butter, brown sugar, cinnamon, and finely crushed Oreo cookies until a thick paste forms.
- Grease a 9x13 inch baking pan with butter or nonstick spray and set aside.
- Punch down the risen dough to release air, then transfer it to a lightly floured surface and roll it into a rectangle about 12x18 inches with the long side facing you.
- Spread the Oreo cinnamon filling evenly over the dough, leaving a 1/2 inch border along the long edge farthest from you.
- Starting from the long edge closest to you, roll the dough up tightly into a log, pinching the seam along the border to seal.
- Use unflavored dental floss or a sharp knife to cut the log into 12 equal slices and place them cut side up in the prepared baking pan.
- Cover the pan loosely with plastic wrap or a towel and let the rolls rise in a warm place for 30 to 45 minutes, or until puffy and touching.
- Near the end of the second rise, preheat the oven to 375°F.
- Uncover the risen rolls and bake for 20 to 25 minutes, or until lightly golden on top and the centers look set.
- While the rolls bake, prepare the frosting by beating together the cream cheese and softened butter until smooth and creamy.
- Add the powdered sugar, milk, and vanilla bean paste to the cream cheese mixture and beat until thick, smooth, and spreadable.
- Fold the coarsely crushed Oreo cookies into the frosting until evenly distributed.
- Allow the baked rolls to cool in the pan for 10 to 15 minutes, then spread the Oreo cookies and cream frosting generously over the warm rolls.
- Serve the Oreo cookies and cream cinnamon rolls warm and store any leftovers covered at room temperature for 1 day or in the refrigerator for up to 3 days.
Notes
- If your kitchen is cool, let the dough rise in an unheated oven with the light on to create a warm environment.
- For cleaner slices, slide dental floss under the log, cross the ends over the top, and pull to cut through the dough.
- You can assemble the rolls, cover the pan, and refrigerate overnight, then let them come to room temperature and bake in the morning.
